A new polymer inhibitor of lactobacillus growth in table olives.

摘要

The precipitate formed in washwaters from the processing of Spanish-style green olives, as a consequence of HCl acidification, was investigated for antibacterial activity against lactic acid bacteria. Antibacterial activity of washwater precipitates from Manzanilla and Hojiblanca olives depended on type of washwater, pH and inoculum size. Delay or complete inhibition of microorganism growth was observed for 3 strains of lactobacilli (Lactobacillus pentosus LP99, L. pentosus ATCC 8041 and L. plantarum ATCC 14917), a phenomenon that could allow growth of undesirable microorganisms during washwater fermentation. Inhibitory activity against lactobacilli in acidified washwaters disappeared when the bulky precipitate was eliminated by centrifugation or simply by sonicating the solutions, suggesting that sonication modified the macromolecular structure of the precipitate, preventing biosorption of microorganisms. In addition, inhibitory activity due to this precipitate was detected in brines of Spanish-style green olives. Therefore, it is suggested that presence of this new lactobacillus growth inhibitor should to be considered in schemes to improve olive fermentation.